Spicy Chicken Rigatoni
I’ve included some videos I found relevant and helpful. 😍
Are you craving a tasty pasta dish that’s easy to make? Spicy chicken rigatoni is the perfect choice for your next meal. This recipe takes just 30 minutes to prepare and cook. You’ll love the creamy sauce with a kick of spice that coats tender chicken and pasta.
The dish is inspired by Buca di Beppo’s popular menu item. It’s simple to make at home with ingredients you likely have on hand. The recipe serves 4 people and has about 894 calories per serving. Give it a try for a quick and yummy dinner tonight!
Exact Ingredients List
Here’s what you’ll need to make this yummy spicy chicken rigatoni:
For the chicken:
- 2 boneless, skinless chicken breasts, cut into thin strips
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the sauce:
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 tsp crushed red pepper flakes
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup chicken broth (optional)
For the pasta:
- 12 oz rigatoni pasta
- 2 tbsp olive oil
Add-ins and toppings:
- 1/2 cup frozen peas
- Fresh parsley, chopped (optional)
- Extra Parmesan cheese (optional)
Now you’ve got everything you need to create this tasty dish! Remember, you can adjust the spice level by adding more or less crushed red pepper flakes. Get ready to cook up a storm in your kitchen!
Instructions
Start by boiling a large pot of salted water. Cook 12 oz of rigatoni pasta until al dente, about 8-10 minutes. Drain and toss with 2 tbsp olive oil to prevent sticking. Set aside.
Next, season your chicken strips with garlic powder, salt, and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes until golden brown. Remove and set aside.
In the same skillet, melt 2 tbsp butter. Add minced garlic and cook for 1 minute. Pour in heavy cream, marinara sauce, and Parmesan cheese. Stir in red pepper flakes and smoked paprika. Cook for 4-5 minutes until the sauce thickens.
Add frozen peas to the sauce and cook for 2-3 minutes. Return the chicken to the skillet and stir to coat. Toss in the cooked rigatoni, making sure everything is well-mixed.
Serve your spicy chicken rigatoni hot. Top with fresh parsley and extra Parmesan cheese if you like. Enjoy your tasty homemade version of this restaurant favorite!
Possible Substitutes List
You can make some easy swaps in this spicy chicken rigatoni recipe. Here are some ideas:
Pasta:
- Penne
- Ziti
- Fusilli
Protein:
Cheese:
- Pecorino Romano
- Asiago
- Grana Padano
Veggies:
- Broccoli florets
- Spinach
- Sun-dried tomatoes
If you’re watching calories, try these:
- Use half-and-half instead of heavy cream
- Swap whole wheat pasta for regular
- Use low-fat cheese
For a dairy-free version, try:
- Coconut cream instead of heavy cream
- Nutritional yeast instead of Parmesan
Can’t handle the heat? Cut back on red pepper flakes or use paprika instead. Want it spicier? Add some cayenne pepper or hot sauce.
Don’t have marinara? Use crushed tomatoes with Italian herbs. No frozen peas? Fresh peas work great too.
How To Make It Diabetes-Friendly
To make this spicy chicken rigatoni more diabetes-friendly, you can try a few simple swaps. Start by using whole wheat rigatoni instead of regular pasta. This change adds more fiber and helps control blood sugar.
Cut the heavy cream in half and replace it with unsweetened almond milk. This swap reduces the fat and calories while keeping the sauce creamy. You can also use less Parmesan cheese or try a low-fat version.
Here are some more tips:
- Use lean chicken breast to keep the protein high and fat low
- Add extra veggies like bell peppers or spinach for more nutrients
- Skip the butter and use olive oil for cooking
- Try a sugar-free marinara sauce to lower carbs
Remember to watch your portion sizes too. Aim for 1 cup of pasta per serving and load up on extra veggies. These changes make the dish healthier without losing its yummy flavor.
For the sauce, try this mix:
- 1/2 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1/4 cup low-fat Parmesan cheese
This combo cuts calories and fat while keeping things tasty. You can still enjoy this dish with diabetes – just make these smart swaps!
Tips, Tricks & Storing
For extra flavor, try marinating the chicken strips in olive oil, garlic, and herbs for 30 minutes before cooking. This will make the meat more tender and tasty.
Cook the pasta while preparing the chicken and sauce to save time. Keep an eye on it so it doesn’t overcook.
Adjust the spice level to your liking. Add more or less crushed red pepper flakes as needed.
To make the dish creamier, use half-and-half instead of heavy cream. For a lighter version, swap in milk or chicken broth.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove, adding a splash of milk or broth to revive the sauce.
Freeze portions for up to 3 months. Thaw in the fridge overnight before reheating.
Make extra sauce and freeze it for quick meals later. Just cook fresh pasta and add the thawed sauce.
Try different pasta shapes like penne or fusilli for variety. They’ll hold the sauce just as well as rigatoni.
Add some veggies like bell peppers or spinach to boost the nutritional value of your meal.
